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Hello there, I live in South Korea and I was wondering where I could get a list of brewers who can sell straight from their brewery. I'm looking to import some beers into this gosh-darned wasteland.

Hey guys, Is it possible to bitter a beer after primary fermentation? I was thinking of boiling some more hops in a few cups of water, filtering the hops, and pouring in that infused water.

Hey there, I've got a soon to be chocolate stout that's wrapping up fermentation. I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary. My thing is that I'm thinking about skipping secondary all-together and just adding a...

Opinions? I'm interested.

Hey all; I'm doing a strawberry wheat. It was tasting great for a while, then 4 days after adding the strawberries...BAM...plastic taste. I washed the strawberries fairly well I think, then I froze them for two days. I also used reconstituted yeast from a bottle of Erdinger. I double...

Hey guys, I'm looking into making a cherry/chocolate or cranberry/chocolate stout. I'm in South Korea so those two fruits are quite hard to get fresh. I've managed to find some organic jams where the only preservative is citric acid. Has anyone ever used organic jam to brew? How did it...

Anyone ever try to do skittlebrau as more than just a joke?

So here's my experiment with Yeongji mushroom. Some background--I live in South Korea, and Yeongji mushrooms(reishi in japanese) are popular for tea. It's refreshingly bitter and earthy. Recently we've run out of nugget hops over here, so I decided to give this a try. Dandelions and...

Hey all, first post. I live in South Korea, and after getting the hang of brewing, I'm starting to plan more brews using native ingredients. One of which is a medicinal mushroom called "Yeongji" in Korean or "Reishi" in Japanese. It makes a very bitter tea and has no side effects. Has...